For 4 people
Step 1 of 3
400 g potato3 carrot1 red onion4 garlic
Cut the squash and potatoes into even 2cm cubes. Slice carrots on the bias and the red onion into eighths. Keep garlic cloves in their skins so they confit without burning.
Step 1 of 3
Cut the squash and potatoes into even 2cm cubes. Slice carrots on the bias and the red onion into eighths. Keep garlic cloves in their skins so they confit without burning.